Melt chocolate over hot water. Whip egg white to peak stage, set aside. Add sugar to chocoate, blend well. Add yolks one at a time. Add coffee and liqueur. Fold in 3/4 of the whippped cream. Fold in whites

Serve in:

Individual bowls

cut glass bowl

line a spring form pan with lady fingers. Pour doubled recipe into mold. Chill until set and remove

In all cases, garnish with rosettes of whipped cream

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.